Use leftover sweet potato, or bake one the night before at 350 degrees for about 2 hours.Slice and microwave summer squash with 1 Tablespoon of water for about 6 minutes. Puree your squash once soft (you will want 1/2- 3/4 cups).
Preheat oven to 375 degrees. Line muffin tin with paper liners. Stir together the beginning dry ingredients: flour, baking powder, soda, cinnamon, ginger, and salt.
In a small bowl, mix together the ground flax and water, set aside.
Then in a separate bowl, whisk together oil, apple sauce, sugar, almond milk and vanilla. Add pureed squash to the milk mixture.
Mash sweet potato (should be approximately 1/2 cup), add to milk mixture, along with the flax and water mixture, whisk thoroughly.
Gradually add wet ingredients to the dry; avoid over mixing.
Spoon into muffin tin, 3/4 full. Sprinkle pumpkin and sunflower seeds over the top, bake 22-25 minutes, or until a toothpick inserted, comes out clean.
Allow to cool before serving.